I mix/knead by hand. Keep the dough slightly tacky but not sticky. It should hold its shape but be easily pliable. This is really the difficult part, just getting the feel for the proper consistency. I used to use a mixer, but the results are so much better with the hands-on approach. Cut into 2 or more equal portions and ball. You can use it the same day if you allow it time to rise, but I prefer to let it ferment in the fridge for a couple days. I use (and reuse) large freezer-style Ziplock baggies. Lightly oil the balls, place them in their own baggie, and tuck them away in the fridge. The day I plan on baking, I pull dough out around lunch, ball it up and cover it (not wrapped, just covered) with plastic wrap. Let it rise for a couple hours, knead it and re-ball it, cover and let rise again. By dinner time, it should be soft and supple and easily stretched with a gentle hand. Stretch it a bit on the counter and then toss like a pro.

I mix/knead by hand. Keep the dough slightly tacky but not sticky. It should hold its shape but be easily pliable. This is really the difficult part, just getting the feel for the proper consistency. I used to use a mixer, but the results are so much better with the hands-on approach. Cut into 2 or more equal portions and ball. You can use it the same day if you allow it time to rise, but I prefer to let it ferment in the fridge for a couple days. I use (and reuse) large freezer-style Ziplock baggies. Lightly oil the balls, place them in their own baggie, and tuck them away in the fridge. The day I plan on baking, I pull dough out around lunch, ball it up and cover it (not wrapped, just covered) with plastic wrap. Let it rise for a couple hours, knead it and re-ball it, cover and let rise again. By dinner time, it should be soft and supple and easily stretched with a gentle hand. Stretch it a bit on the counter and then toss like a pro.

Thanks!

_________________I once caught the clap from a salty navy bean on shore leave. Damn beans.--Desdemona